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master's thesis
Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda

Vukičević, Darija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Cite this document

Vukičević, D. (2012). Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:386492

Vukičević, Darija. "Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:386492

Vukičević, Darija. "Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:386492

Vukičević, D. (2012). 'Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:386492

Vukičević D. Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:386492

D. Vukičević, "Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:386492

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